Bean stew with mushrooms and zucchini

Pre-soak and boil the beans - each type separately.

How to cook beans: simple and straightforward instructions

Use canned beans to save time. It is enough to rinse it before cooking.

Cut vegetables into any large pieces.

In winter, you can limit yourself to celery, carrots, onions, mushrooms, and in season add cauliflower, broccoli, eggplant and zucchini.

Heat vegetable oil in a frying pan, fry the carrots and onions until transparent.

Add the rest of the vegetables and cook until tender. In the case of mushrooms and zucchini, just wait until the excess liquid has evaporated. Then you can season the base with salt, herbs, garlic.

Add the assorted vegetables with tomatoes in your own juice, after crushing each of the fruits well, as well as tomato juice. Then add a little water or vegetable broth.

Try this mixture. If the tomatoes are sour, add a little sugar. Then add all the legumes to the skillet and stir.

Wait for the liquid to boil, reduce the temperature to a minimum and simmer the mixture under the lid for about 35-40 minutes.

To make the stew creamy, quickly and gently walk through the mixture 2-3 times with a blender or a regular mashed potatoes to crush some of the beans.

You can serve the dish as you like: just with herbs or also with a spoonful of low-fat sour cream or grated cheese.